Cavendish Gingersnaps
Here's a Christmas snack from the British Isles. Leave a plate of these Cavendish Gingersnaps out for Santa!
Cooking Time12 min
Ingredients
- 1 1/2 cup vegetable shortening 375 ml
- 2 cups sugar 500 ml
- 2 eggs or 1/2 cup egg substitute 125 ml
- 1/2 cup molasses 125 ml
- 4 unbleached white flour 1 liter
- 2 teaspoons baking soda 10 ml
- 2 teaspoons cinnamon 10 ml
- 2 teaspoons ground cloves 10 ml
- 2 teaspoons ground ginger 10 ml
- white sugar for dipping
Instructions
1 Heat oven to 375F (190 C).
2. Cream shortening and sugar in bowl; add eggs and molasses and beat until fluffy.
3. Combine flour, baking soda, spices in a separate bowl and stir into shortening mixture. Roll dough into 1 inch (2.5 cm) balls.
4. Dip in sugar and place on greased baking sheets. Bake for 12 minutes. Makes 80 gingersnaps.
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